This easy recipe is best served when the potatoes are still warm.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 143.
Total Time35 minutesmins
Course: 30 - 45 Minutes to Table, Gluten Free, Side Dishes - Potatoes, Vegetarian
Servings: 6servings
Author: Catherine Christiano
Ingredients
2poundsnew potatoes, such as fingerling, red, or purple
Dijon Vinaigrette
2tablespoonsapple cider vinegar
1/4cupolive oil
2tablespoonsDijon mustard
salt and pepper
2tablespoonschopped fresh chives
2tablespoonschopped fresh parsley
2tablespoonschopped fresh dill
Instructions
Fill a 6-quart pot with cold water, add potatoes, bring to a boil. Reduce heat to medium, cook, uncovered, 10 - 15 minutes, depending on size of potatoes, until tender when pierced with knife. Drain in colander. Allow to cool until they can be handled, about 5 minutes.
Make vinaigrette by whisking together cider vinegar, olive oil, and mustard in a small bowl. Add salt and pepper to taste, then whisk in chopped herbs.
Slice potatoes in half and place in serving bowl. Gently toss with vinaigrette before serving.
Notes
1 pound of potatoes is sufficient for 4 people when served as a side dish.